Wow, I feel like I have been going, going, going the past week or two. I have hardly had anytime to focus on my blog and get posts written; sorry if I haven’t been giving all of you the attention you deserve! I am working like a madman, but it is paying off! I have been training on grill and am LOVING it! Definitely need some practice but it is so exciting moving up in the kitchen finally.
My roommate recently went to visit her brother in Switzerland. While she was there she ventured over to Italy and was nice enough to get me an authentic Italian cook book. To thank her for the cook book, I told her I would cook her a recipe out of it. I spent hours reading over all of the unique Italian recipes. Eventually, we decided on Falsomagro.
I had never even heard of Falsomagro before seeing it in this book. Vegetarians beware… Falsomagro is a protein loaded Italian meat dinner from Sicily. It is a large flank steak filled with bacon, Italian sausage, eggs and cheese, then rolled up and slow cooked. I am 100% a meat eater, so I was pretty excited about packing as many proteins as possible into a big hunk of beef. I was a bit worried about cooking the meat for so long; I thought it was going to end up over-cooked, but it ended up being surprisingly tender! This is a great meal for a dinner party; it serves a lot of people and is very filling. I served my Falsomagro with parmesan roasted asparagus and potatoes.
I will start this post by saying that I am aware of my pesto addiction. I find myself putting pesto on everything. The original recipe I found for these turnovers did not include pesto or cheese, but I felt that they would keep them from being too bland. My mom recently posted a recipe for Homemade Italian Sausage that had me intrigued. I was surprised how easy it was to make! I think if you are planning on dicing up your sausage, you might as well just make your own.
These turnovers are a perfect lunch or easy-to-eat dinner. They have lots of healthy veggies and delicious flavor all packed into one little turnover (or one large if you are me!). You want to be sure to strain out the excess liquid after cooking the filling, otherwise you will end up with a soggy turnover.
Also, you will notice that my recipe is in a new format. I finally got my new plugin, Easy Recipe, to work (HUGE thanks to my IT friend Cooper here in Cape Town!). If you are a food blogger you should definitely get this plugin, it helps your recipes get noticed on big search engines like Google by formatting them properly for the recipe search.
What could be better than sausage and cheesy hash-browns? Sausage and cheesy hash-brown waffles! All of your favorite breakfast foods, combined into one delicious waffle. An old Everyday With Rachel Ray magazine gave me inspiration for this recipe.
These are great for a weekend breakfast- probably especially good for a weekend hangover as well. I must warn you, these waffles are not meant to be made healthier… I tried making them with turkey bacon also and they turned out a bit bland. The sausage gives a ton of flavor to the waffle, so if you insist on leaving it out, be sure to add other seasonings. I think that these waffles would be really good with onion added to the mixture as well. Play around and combine your own flavors if you would like!
As I have mentioned numerous times before, I try not to eat pasta when I am not at work. So, to serve with the Double Tomato Bruschetta, I chose this recipe for an Italian sausage soup. Yes, I know that tortellini still counts as pasta, but it is a bit fancier and this recipe doesn’t use very much of it. This soup captures the essence of true Italian flavors- basil, tomato, garlic, oregano, and red wine- and is a great alternative to the typical Italian pasta dinner.